Today I’d like to share with you my Roasted Red Pepper Hummus! I LOVE hummus, and it’s guilt-free compared to other dips. Hummus is a traditional Middle Eastern treat made up of several super foods making it healthy and filling. It has been known to help with weight management and can be made in tons of different yummy flavors. Chickpeas, the main ingredient in hummus, are high in protein, fiber, and tons of nutrients. They’ve been known to lower cholesterol and reduce risk of cancer. So what’s stopping you to making your own version this weekend?!
My Roasted Red Pepper Hummus recipe combines the traditional hummus ingredients of chickpeas, garlic, sesame paste, lemon juice, and garlic with roasted red peppers and a spice mixture of chili powder, red pepper flakes, oregano, and basil. Start out by roasting your red pepper (you can also buy a jar of pre-roasted red peppers). To roast your own red pepper, slice into thick pieces then place skin side up on a baking sheet lined with parchment paper. Roast at 450 degrees for about 20-25 minutes or until the skin has wrinkled/charred.
You can buy premade Tahini sauce or make your own. To make your own, lightly brown sesame seeds in a skillet over low-medium heat stirring frequently. Add sesame seeds to food processor and process for about a minute. Add olive oil and process 3-4 minutes longer. It should form a smooth paste. Remove from food processor.
Add chickpeas, garlic, lemon juice and seasoning to food processor and process until smooth. Add roasted red peppers and sesame paste and process again until smooth.
Season with salt and pepper and remove mixture to a bowl. Cover and chill until ready to serve. I like to serve this with pita chips or veggies such as carrots and celery. Enjoy!!
- 1 - 15 oz can of chickpeas, rinsed and drained
- 1 garlic clove
- ⅓ cup fresh lemon juice
- 1 red pepper, sliced and roasted (or 1 jar store-bought)
- ⅓ cup sesame paste (1 cup sesame seeds, 3 tbsp. olive oil)
- ¼ tsp red pepper flakes
- ¼ tsp chili powder
- ¼ tsp oregano
- ¼ tsp basil
- salt and pepper to taste
- Pita chips/fresh veggies for serving.
- Preheat oven to 450 degrees.
- Roast red peppers by slicing into thick pieces and placing skin side up on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until skin is wrinkled/charred.
- To make sesame paste, toast sesame seeds in a skillet over low-medium heat until lightly browned. Add to food processor and pulse for about a minute. Add olive oil and pulse again until it forms a smooth consistency. Remove to a bowl.
- Add chickpeas, garlic, lemon juice, and seasonings to processor and process until smooth.
- Add roasted red peppers and sesame paste and process again until smooth.
- Season with salt and pepper to taste.
- Remove to a bowl, cover, and chill until serving.
- Serve with pita chips or chopped veggies.